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Spaghetti with Greens and Bacon — The Chopped Dinner Challenge

by in Recipes, Shows, View All Posts, October 6th, 2013

Spaghetti with Greens and BaconChopped Dinner ChallengeThe Chopped Dinner Challenge is a new series of recipes showing you how easy it is to cook like a winning Chopped competitor. Every week, FN Dish will showcase a recipe created by Food Network Kitchens that uses at least one of the Chopped basket ingredients, plus basic grocery goods and simple staples. Consider it your very own Chopped challenge. Just take this frequent tip from the judges: Don’t forget to season!

On this week’s Chopped: Extreme Halloween episode, the competitors found collard greens in their entree round baskets. Luckily we’re not asking you to cook with the rest of the basket ingredients: gummy skulls, sweetbreads and dehydrated weaver ant eggs. The competitors tried to incorporate the collard greens into their dishes, but some were more successful than others. With this recipe for Spaghetti with Sauteed Collards and Bacon, it’s easy to see that the collard greens don’t get lost at all; instead the underappreciated vegetable turns into a star after a little sauteing. You might never want to enjoy your greens any other way!

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Chasing Comfort — Chopped After Hours

by in Shows, October 6th, 2013


While many Chopped baskets may include a few common ingredients and just one oddball product, this week’s Halloween-themed episode featured baskets filled with extra-spooky offerings and downright ghoulish goods. Judges Alex, Chris and Marc took their places in the kitchen for an After Hours competition,

and they faced the challenge of cooking with an appetizer basket made up of eels, congealed pig’s blood, candy bats and potato crisps.

Instead of letting the strangeness of these ingredients get the better of them, the judges went back to what they know and the cooking styles with which they’re most familiar in order to turn out classic plates — as classic as they could be with pig’s blood and eel, after all. Potatoes are well within Marc’s comfort zone, so he was quick to feature them prominently in his offering. “So we’re going to have some potatoes — that is a shock, coming from Marc Murphy,” Ted joked with the judge, who featured a casserole-like offering studded with pig’s blood.

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What to Watch: Rachael Ray’s Week in a Day, Halloween Wars, Plus a Special Halloween Chopped

by in Shows, October 4th, 2013

Halloween WarsThis weekend, sit down at the table for some delicious comforting food with Ree and Amy on Saturday morning. Ree is cooking up a feast of his-and-hers pizzas for her family. Afterward, Amy is inspired by North Dakota’s immigrant population when creating her menu featuring Icelandic, African and Asian influences. On Sunday morning, it’s the premiere of Rachael Ray’s Week in a Day. Tune in for her week’s worth of comfort food recipes.

On Sunday night, watch a special Annie-themed Cupcake Wars as the bakers compete to have their creations featured at the musical’s opening party. On Sunday night, it’s an Extreme Halloween episode of Chopped. Watch as chefs cook with some dreaded ingredients. Then, on the premiere of Halloween Wars, four teams compete to make their best interpretations of a zombie prom. Finally, tune in for culinary sabotage on a new episode of Cutthroat Kitchen.

Read about the shows

Chef Wanted: Cité Update

by in Shows, October 3rd, 2013

Chef Wanted chefsOn tonight’s Chef Wanted, the owner of Cité, a restaurant on the top of the Lake Point Tower in downtown Chicago, needed a new executive chef to replace the preceding chef of 30 years, who was retiring. Owner Evangeline Gouletas and general manager Sami Mikhail were looking for someone who could innovate their outdated menu to bring in a new generation of diners. Anne Burrell had four candidates for the job opportunity, but only one was offered the position. FN Dish has the exclusive interview with the winning chef.

SPOILER ALERT: Find Out Who Won

Featured Restaurants in Washington, D.C.: On the Road with The Great Food Truck Race

by in Shows, October 2nd, 2013

DC OTROn this past Sunday’s finale of The Great Food Truck Race, the three remaining teams rolled into Maryland for a crabbing adventure in the bay. In a surprise turn of events, one team was eliminated right on the spot, just before Tyler sent the final two teams to Arlington, Va. The last day of selling took place in the nation’s capital, where securing street-side locations and generating a crowd wasn’t so easy. But you can’t blame the locals — with so many restaurant options to choose from, it’s hard to be the new kids on the block.

Washington, D.C., has a lot going for it food-wise, and even though it doesn’t have a famous dish associated with it like New York City or Chicago, it has eateries with international flair and ones that have been around for decades, serving classic dishes that draw both locals and tourists. FN Dish has rounded up a sampling of the restaurants from Food Network’s On the Road guide. Check them out below.

Get the Restaurant Listings

Exit Interview with Philly’s Finest Sambonis — The Great Food Truck Race

by in Shows, October 1st, 2013

Philly's FinestIn a Food Trucks first, three teams competed in the finale, which began in Chicago. But in a surprise elimination, one team was sent packing halfway through the final leg of the race. After just getting by in the bottom more than once, Philly’s Finest Sambonis made it to the top three by the skin of their teeth. But then after a Truck Stop challenge based on taste in Maryland, the luck finally ran out: The team wouldn’t be making it to the final two cities of Annapolis, Md., and Washington, D.C. FN Dish has the exclusive interview with the guys of Philly’s Finest Sambonis.

Read the interview from the team that placed in third

New Celebrities, New Challenges, New Season — Rachael vs. Guy: Celebrity Cook-Off

by in Shows, September 30th, 2013

RvG Celebs Season 3Rachael vs. Guy: Celebrity Cook-Off returns for Season 3 with all-new celebrities and challenges on Monday, Jan. 6 at 9pm/8c. And this time the show is back in New York City. The new roster of stars, including actors, athletes, comedians and musicians, will be split into two teams and coached by mentors Rachael Ray or Guy Fieri and will then compete in cooking challenges in an effort to win a cash donation to their favorite charity. The winner will also gain bragging rights as the RvG Champion and join the ranks of past season winners Lou Diamond Phillips and Dean McDermott.

Find out the new season’s star lineup

Interview with the Runner-Up of The Great Food Truck Race, Season 4

by in Shows, September 30th, 2013

Tikka Tikka Taco and Aloha PlateThere could be only one winner of The Great Food Truck Race, Season 4. Three teams made it into the finale, but halfway through, one was eliminated, leaving two teams to duke it out in Arlington, Va., and Washington, D.C. As the finish line drew closer, the challenges got even more difficult. But by the end, one of them won the final challenge and earned a cash prize. The other team had to hope their sales were good enough to get them a lead. FN Dish has the exclusive interview with the runner-up from the race. Read the winner’s interview here.

SPOILER ALERT: Find out who got second place

Rachael vs. Guy: Sweets Cook-Off

by in Recipes, Shows, September 30th, 2013

Rachael vs. Guy: Sweets Cook-OffOn Rachael vs. Guy: Kids Cook-Off, Rachael and Guy coach teams of talented kid chefs to culinary victory. Here on FN Dish, we’re serving up some of the mentors’ best family-favorite, cook-together recipes in a friendly face-off. Whose dish scores more points with your family? Cast your votes below!

To celebrate the Kids Cook-Off finale, this week is a showdown of sweets. First up, the mentors bring you dueling recipes for dessert-in-a-glass.

Vote now

Mastering the Garnish — Alton’s After-Show

by in Shows, September 29th, 2013


No matter the competition, judges aren’t shy about their desire to receive thoughtfully plated dishes. After all, the saying goes that we eat with our eyes before our mouths, and it’s important for food to look as appetizing as it tastes. But oftentimes contestants take the notion of inspired plates too far, opting to include edible — or not — garnishes atop their offerings. In a supposed effort to showcase their commitment to elegance and simple visual appeal, they end up self-sabotaging what would have been a fine meal with unnecessary toppings.

A frequent judge on Cutthroat Kitchen and Iron Chef America, Simon Majumdar knows what he likes to see on a plate, and superfluous finishes is not on his list of must-haves. In this week’s battle, several chefs learned the hard way that too much of a garnish — or the inclusion of something inedible — could be disastrous, as he explained on Alton’s After-Show. “Putting … what was for all intents and purposes a Christmas tree atop your steak is not a good idea,” Simon said of the oversize sprig of rosemary on one contestant’s steak. “Chefs really need to learn how to garnish when they’re doing a competition like this.”

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